If you ask me, few dishes can usher in the kind of warmth and comfort like a bowl of Aloo Chole. This delightful combination of chickpeas and potatoes, simmered in a fragrant blend of spices, pairs perfectly with fluffy poori or hot chapati, making it a favorite for family dinners and gatherings.
Growing up, I remember how my mom would serve it with hot, crispy puris on a Sunday, and how those flavors still dance in my memory. It’s a dish I crave during those busy weeks and a surefire hit whenever I have friends over.
Ah, Aloo Chole! This dish is a classic staple of North Indian cuisine, rich in flavor and brimming with nutrients. It’s not just filling; it has profound cultural significance and is often associated with comfort food.
The delightful combination of chickpeas (chole) and potatoes (aloo) creates a fulfilling meal that appeals to everyone. What makes this recipe special is the homemade spice blend that elevates the entire dish.
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What is Aloo Chole Recipe?
Aloo Chole is a hearty and satisfying curry that combines the beloved chickpeas with tender, cubed potatoes, all simmered in a rich, spiced gravy. This dish not only has a robust flavor but is also packed with protein and fiber, making it a nourishing option for lunch or dinner. Traditionally served with bread or rice, it has become a household favorite and is often prepared during family gatherings and festivals.
Why You’ll Love This Aloo Chole Recipe?
There’s plenty to love about Aloo Chole! For starters, it is incredibly versatile. You can make it mild for the little ones or spice it up for your adult guests. Additionally, it’s budget-friendly—chickpeas and potatoes are inexpensive and widely available. Plus, it’s easy to prepare, making it a practical choice for busy weeknights or potluck gatherings. Once you take a bite of this dish, you’ll understand why it’s a go-to for so many!
The Ingredients You Will Need To Make This Dish
Here’s what you’ll need to whip up some Aloo Chole (don’t forget to bring your enthusiasm with you):
For Pressure Cooking:
– 1 cup of chickpeas (chana)
– Enough water for soaking
– 2 tea bags
– 1 inch cinnamon stick
– 1 bay leaf
– 3 pods of cardamom
– 4 cloves
– ¼ teaspoon baking soda
– ½ teaspoon salt
– 3 cups water for pressure cooking
For Chana Masala Mix:
– ½ teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon Kashmiri red chilli powder (for color)
– ¼ teaspoon turmeric powder
– ¼ teaspoon black pepper powder
– 1 teaspoon kasuri methi (dried fenugreek leaves)
– ½ teaspoon garam masala
– 1 teaspoon aamchur (dried mango powder)
– Pinch of hing (asafoetida)
– ¼ cup water
For Curry:
– 2 tablespoons ghee (clarified butter)
– 1 bay leaf
– 1 teaspoon cumin seeds
– 1 onion, finely chopped
– 1 teaspoon ginger-garlic paste
– 1 cup tomato puree (blend two ripe tomatoes)
– 2 medium boiled potatoes, cubed
– 1 teaspoon salt
– 1 cup water
– 2 tablespoons fresh coriander, finely chopped
– A dash of lemon juice (to enhance flavor)
For Tempering:
– 1 teaspoon butter
– 2 green chillies, sliced
– ¼ teaspoon Kashmiri red chilli powder
Ingredients From : hebbarskitchen.com
How to Make Aloo Chole Recipe?
Making Aloo Chole is a step-by-step adventure that invites you into the warm embrace of Indian flavors. Follow along with me, I promise, it’s easier than you think!
Step-by-Step Directions
Step 1: Prepare the Chickpeas
Start by soaking 1 cup of chickpeas in plenty of water for at least 8 hours (or overnight is even better). When you’re ready to cook, drain off the water and transfer the chickpeas to your pressure cooker. Add the two tea bags, the cinnamon stick, bay leaf, cardamom pods, cloves, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Pour in 3 cups of water. Seal the lid and cook for about 5 whistles over medium heat. Once done, let the pressure release naturally. Don’t forget to retrieve those tea bags before moving on!
Step 2: Mix the Chana Masala
While the chickpeas are cooking, let’s assemble our spice blend. In a small mixing bowl, combine ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri red chilli powder, ¼ teaspoon turmeric, ¼ teaspoon black pepper, 1 teaspoon kasuri methi, ½ teaspoon garam masala, 1 teaspoon aamchur, and a pinch of hing. Add ¼ cup of water to mix everything into a paste. Set it aside for later use.
Step 3: Start Cooking the Curry
Grab a large kadai (wok) and add 2 tablespoons of ghee. Heat it over medium heat and toss in 1 bay leaf along with 1 teaspoon of cumin seeds. Sauté until they crackle and become fragrant. Next, add the finely chopped onion and sauté until it turns golden brown, filling your kitchen with that familiar delightful aroma.
Once the onions are golden, stir in 1 teaspoon of ginger-garlic paste. Let this cook for about a minute until the raw smell disappears. Now, introduce your prepared chana masala mix to the kadai and sauté for another minute until well combined.
Step 4: Add the Tomato Puree and Cook
Now, pour in your 1 cup of tomato puree, which you can make by blending ripe tomatoes until smooth. Stir that in and continue to sauté until the oil separates from the mixture—this step is crucial for developing flavors.
Step 5: Combine Everything Together
Now, it’s time to bring it all together. Here, you’ll want to add your cooked chickpeas and the boiled, cubed potatoes into the mixture. Sprinkle in 1 teaspoon of salt and pour 1 cup of water. Mix well to ensure everything is combined.
Cover and let it simmer for about 10 minutes, allowing all those flavors to mingle and strengthen. It’s during this time that your Aloo Chole really begins to shine.
Step 6: Create the Tempering
While your curry is simmering, prepare the tempering that will add that final touch. In a small pan, melt 1 teaspoon of butter over low heat. Add the sliced green chillies and a sprinkle of Kashmiri red chilli powder. Sauté for just a minute to infuse the flavors without burning them.
Step 7: Finishing Touches
When the curry is ready, remove it from the heat and add the tempering over the top. Last but not least, stir in 2 tablespoons of finely chopped coriander and a dash of lemon juice for brightness.
And there you have it! Your Aloo Chole is ready to be devoured.
Notes
– Soaking is Key: Soaking the chickpeas not only reduces cooking time but also helps in easier digestion.
– Customize Spice Levels: Adjust the amount of green chillies and chilli powder according to your spice preference.
– Use Fresh Ingredients: Fresh spices and herbs elevate the dish significantly.
– Don’t Skip the Ghee: It adds richness and depth to the dish, but you can substitute it with oil if preferred.
– Uplift with Side Dishes: Serve with yogurt or salad for added freshness.
Storage Tips
If you have leftovers (which I doubt you’ll have!), store Aloo Chole in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month; just make sure to allow it to cool completely before transferring it to a freezer-safe container. Thaw it overnight in the fridge before reheating.
Serving Suggestions
– With Poori: Serve hot with fluffy poori for a traditional Indian feast.
– On a Bed of Rice: Pair it with steamed basmati rice to soak up the flavorful gravy.
– With Roti or Naan: Enjoy with whole wheat roti or naan for a wholesome meal.
– With a Side of Yogurt: A cooling yogurt side can balance out the spices wonderfully.
– Garnished with Pickles: A touch of Indian pickles on the side adds a great zing to the meal.
What Other Substitute Can I Use in Aloo Chole Recipe?
– Chickpeas Substitutes: Use black-eyed peas or kidney beans if you don’t have chickpeas.
– Potato Variations: Sweet potatoes can be a healthier alternative to regular potatoes.
– Ghee Substitutes: Coconut oil or vegetable oil can be used for a vegan option.
– Tomato Alternatives: You can use canned tomatoes if fresh ones aren’t available.
– Spice Specifics: If you don’t have aamchur, a splash of lemon juice can provide some acidity.
Aloo Chole Recipe
Equipment
- Pressure cooker
- mixing bowls
- kadai (wok)
- Spatula
- Blender
Ingredients
- Here’s what you’ll need to whip up some Aloo Chole don’t forget to bring your enthusiasm with you:
For Pressure Cooking:
- – 1 cup of chickpeas chana
- – Enough water for soaking
- – 2 tea bags
- – 1 inch cinnamon stick
- – 1 bay leaf
- – 3 pods of cardamom
- – 4 cloves
- – ¼ teaspoon baking soda
- – ½ teaspoon salt
- – 3 cups water for pressure cooking
For Chana Masala Mix:
- – ½ teaspoon cumin powder
- – 1 teaspoon coriander powder
- – 1 teaspoon Kashmiri red chilli powder for color
- – ¼ teaspoon turmeric powder
- – ¼ teaspoon black pepper powder
- – 1 teaspoon kasuri methi dried fenugreek leaves
- – ½ teaspoon garam masala
- – 1 teaspoon aamchur dried mango powder
- – Pinch of hing asafoetida
- – ¼ cup water
For Curry:
- – 2 tablespoons ghee clarified butter
- – 1 bay leaf
- – 1 teaspoon cumin seeds
- – 1 onion finely chopped
- – 1 teaspoon ginger-garlic paste
- – 1 cup tomato puree blend two ripe tomatoes
- – 2 medium boiled potatoes cubed
- – 1 teaspoon salt
- – 1 cup water
- – 2 tablespoons fresh coriander finely chopped
- – A dash of lemon juice to enhance flavor
For Tempering:
- – 1 teaspoon butter
- – 2 green chillies sliced
- – ¼ teaspoon Kashmiri red chilli powder
Instructions
Step 1: Prepare the Chickpeas
- Start by soaking 1 cup of chickpeas in plenty of water for at least 8 hours (or overnight is even better). When you’re ready to cook, drain off the water and transfer the chickpeas to your pressure cooker. Add the two tea bags, the cinnamon stick, bay leaf, cardamom pods, cloves, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Pour in 3 cups of water. Seal the lid and cook for about 5 whistles over medium heat. Once done, let the pressure release naturally. Don’t forget to retrieve those tea bags before moving on!
Step 2: Mix the Chana Masala
- While the chickpeas are cooking, let’s assemble our spice blend. In a small mixing bowl, combine ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri red chilli powder, ¼ teaspoon turmeric, ¼ teaspoon black pepper, 1 teaspoon kasuri methi, ½ teaspoon garam masala, 1 teaspoon aamchur, and a pinch of hing. Add ¼ cup of water to mix everything into a paste. Set it aside for later use.
Step 3: Start Cooking the Curry
- Grab a large kadai (wok) and add 2 tablespoons of ghee. Heat it over medium heat and toss in 1 bay leaf along with 1 teaspoon of cumin seeds. Sauté until they crackle and become fragrant. Next, add the finely chopped onion and sauté until it turns golden brown, filling your kitchen with that familiar delightful aroma.
- Once the onions are golden, stir in 1 teaspoon of ginger-garlic paste. Let this cook for about a minute until the raw smell disappears. Now, introduce your prepared chana masala mix to the kadai and sauté for another minute until well combined.
Step 4: Add the Tomato Puree and Cook
- Now, pour in your 1 cup of tomato puree, which you can make by blending ripe tomatoes until smooth. Stir that in and continue to sauté until the oil separates from the mixture—this step is crucial for developing flavors.
Step 5: Combine Everything Together
- Now, it’s time to bring it all together. Here, you’ll want to add your cooked chickpeas and the boiled, cubed potatoes into the mixture. Sprinkle in 1 teaspoon of salt and pour 1 cup of water. Mix well to ensure everything is combined.
- Cover and let it simmer for about 10 minutes, allowing all those flavors to mingle and strengthen. It’s during this time that your Aloo Chole really begins to shine.
Step 6: Create the Tempering
- While your curry is simmering, prepare the tempering that will add that final touch. In a small pan, melt 1 teaspoon of butter over low heat. Add the sliced green chillies and a sprinkle of Kashmiri red chilli powder. Sauté for just a minute to infuse the flavors without burning them.
Step 7: Finishing Touches
- When the curry is ready, remove it from the heat and add the tempering over the top. Last but not least, stir in 2 tablespoons of finely chopped coriander and a dash of lemon juice for brightness.
- And there you have it! Your Aloo Chole is ready to be devoured.
Notes
Nutrition
FAQs
1. Can I use canned chickpeas?
Absolutely! Just rinse and drain them well. You can skip the soaking and pressure cooking, but reduce the cooking time for the curry.
2. Is this dish gluten-free?
Yes! Since Aloo Chole is made without any gluten-containing ingredients, it’s a great option for those who are gluten-sensitive.
3. Can I make Aloo Chole vegan?
For a vegan option, simply substitute ghee with a vegetable oil, and you’re all set.
4. What if I don’t have all the spices?
While the spices create the signature flavor, you can work with what you have. Just ensure to include cumin, coriander, and turmeric for a similar base taste.
5. How can I make it creamier?
For a creamier texture, you can add a splash of coconut milk or a dollop of yogurt just before serving.
Conclusion
Cooking Aloo Chole isn’t just about making a meal; it’s about creating a delightful experience for yourself and those you love. Every can of chickpeas, every cubed potato, and every sprinkle of spice takes you on a culinary journey that warms the heart—in the kitchen and at the table. Enjoy your creation, and always remember, food is best shared! Happy cooking!
